Pickled Asparagus
12
- Prep Time5 min
- Total Time10 min
- Makes6 servings
Photo, Roberto Caruso.
Snack on these pickled asparagus spears right out of the jar, chopped up in a salad, or as an edible garnish on a Caesar cocktail.
Ingredients
450 g asparagus, ends trimmed
1 1/2 cups white vinegar
2 cups water
2 tbsp granulated sugar
4 tsp coarse salt
1 tbsp mustard seeds
1 tsp coriander seeds
1 tsp dill seeds
1 bay leaf, crumbled
1/2 tsp celery seeds
1/4 tsp hot-red-chili-flakes
Instructions
BRING a large saucepan of salted water to boil. Add asparagus and cook 1 min. Drain and rinse under cold running water. Place asparagus spears, tips up, in a tall 1-L glass jar.
COMBINE vinegar, water, sugar, salt, mustard seeds, coriander seeds, dill seeds, bay leaf, celery seeds and hot-red-chili-flakes in same saucepan over medium-high. Bring to a boil and cook until sugar is dissolved, 2 to 3 min.
POUR pickling liquid into jar ensuring liquid covers tips of asparagus. Tightly cover and cool to room temperature. Refrigerate for 24 hours or up to 2 weeks.
Nutrition (per serving)
Calories 21, Protein 1g, Carbohydrates 5g, Fibre 1g, Sodium 374mg.
Kitchen Tip: You can use 2 tbsp pickling spice in place of the spices listed.
More easy quick pickle recipes.
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